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Photo: Charles Walton; Styling: Cindy Manning Barr Photo by: Photo: Charles Walton; Styling: Cindy Manning Barr

Fig Cake

This recipe can be made with fresh figs or with good quality preserves. Sweet cream cheese frosting covers the cake and is a nice balance to the spicy fall flavors.

Southern Living DECEMBER 1999

  • Yield: 1 (2-layer) cake

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups fig preserves
  • 1/2 cup applesauce
  • 1 cup chopped pecans, toasted
  • Cream Cheese Frosting
  • Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Preparation

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.

Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

Note: For testing purposes only, we used Braswell's Pure Fig Preserves. Coarsely chop figs, if necessary.

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Fig Cake Recipe

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